Gilberto Santo Cristo Soares da Costa

Gilberto Santo Cristo Soares da Costa is an Adjunct Professor at the Estoril School of Hotel Management and Tourism in Portugal, a position he has held since 2013 after serving as Assistant Professor from 2003 to 2013. His academic career spans over two decades in hospitality and food management education.

His educational qualifications include:

• Specialist Degree in Hotel and Restaurant Management (2013)
• Master's Degree in Food Safety and Quality in Restaurant Management (2011), thesis: "Development of a Food Safety System for Yeast Cake and Sourdough Dough"
• Bachelor's Degree in Food Production in Restaurant Management (2006), thesis: "THE IMPORTANCE OF CLEANING AND DISINFECTION OPERATIONS"
• Bachelor's Degree in Cuisine and Food Production (2000)

His research focuses on food safety, quality assurance, and innovation in hospitality management, with specialized expertise in seaweed applications for nutritional enhancement, Azorean gastronomy, and healthy eating solutions. He bridges traditional Portuguese culinary practices with contemporary food science and sustainability principles.

His publication trends reveal a strong emphasis on sustainable food innovation (2023-2025), particularly seaweed-enriched products for iodine supplementation and food safety. Earlier works explore dessert culture, hospitality training, and hygiene validation, consistently connecting Portuguese culinary heritage with modern health and sustainability challenges.

His scientific recognition includes:

• Best Innovation Project - Edible Seaweed Museum (Hospitality Education Awards, Portugal, 2023)

He has supervised multiple Master's theses including "ALMONDALGAS - Edible seaweed" (2024-2025), "Weddings at rural tourism farms" (2019), and "Catering Service Quality" (2014). While specific grant funding isn't documented, his research drives practical industry applications like the Edible Seaweed Museum project.

Though no dedicated research labs are specified, his work demonstrates collaboration with cultural institutions through projects like the Edible Seaweed Museum, translating academic research into public-facing educational initiatives.